Prune, Walnut and Stilton Tarts

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Prune, Walnut and Stilton Tarts

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All flavours are perfectly balanced in these tarts, a recipe that is ideal as an appetiser or lunch idea

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R093

Ingredients

Units Scale

500g puff pastry
500g pack pork sausage meat
4 Susnweet Prunes
50g walnut pieces
I large eating apple
I 00g stilton, crumbled

Instructions

  1. Heat the oven to 200°C/ fan oven I 80°C/ gas mark 6. Lightly grease 2 baking sheets.
  2. Roll out the pastry on a lightly floured surface and cut out 4 x I 5cm circles with a round cutter (or use a bowl to help with this). Transfer to the baking sheets.
  3. Divide the sausage meat into 4 and with lightly floured hands mould each into a circle about I 2cm in diameter. Place in the middle of each pastry circle. Brush the pastry on the outside of the sausage meat with a little milk.
  4. Snip the prunes into small pieces with a pair of scissors and arrange on top of the sausage meat along with the walnuts.
  5. Quarter the apple, remove core then cut each quarter into 5 segments and arrange on top of the walnuts. Sprinkle with stilton.
  6. Cook in the oven for 20 — 25 minutes until golden and the sausage is cooked through.

Notes

California Bakery

Nutrition

  • Calories: N/A
Print

Prune, Walnut and Stilton Tarts

Print Recipe

All flavours are perfectly balanced in these tarts, a recipe that is ideal as an appetiser or lunch idea

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R093

Ingredients

Units Scale

500g puff pastry
500g pack pork sausage meat
4 Susnweet Prunes
50g walnut pieces
I large eating apple
I 00g stilton, crumbled

Instructions

  1. Heat the oven to 200°C/ fan oven I 80°C/ gas mark 6. Lightly grease 2 baking sheets.
  2. Roll out the pastry on a lightly floured surface and cut out 4 x I 5cm circles with a round cutter (or use a bowl to help with this). Transfer to the baking sheets.
  3. Divide the sausage meat into 4 and with lightly floured hands mould each into a circle about I 2cm in diameter. Place in the middle of each pastry circle. Brush the pastry on the outside of the sausage meat with a little milk.
  4. Snip the prunes into small pieces with a pair of scissors and arrange on top of the sausage meat along with the walnuts.
  5. Quarter the apple, remove core then cut each quarter into 5 segments and arrange on top of the walnuts. Sprinkle with stilton.
  6. Cook in the oven for 20 — 25 minutes until golden and the sausage is cooked through.

Notes

California Bakery

Nutrition

  • Calories: N/A
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Print

Prune, Walnut and Stilton Tarts

Print Recipe

All flavours are perfectly balanced in these tarts, a recipe that is ideal as an appetiser or lunch idea

  • Prep Time: N/A
  • Total Time: 0 hours
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R093

Ingredients

Units Scale

500g puff pastry
500g pack pork sausage meat
4 Susnweet Prunes
50g walnut pieces
I large eating apple
I 00g stilton, crumbled

Instructions

  1. Heat the oven to 200°C/ fan oven I 80°C/ gas mark 6. Lightly grease 2 baking sheets.
  2. Roll out the pastry on a lightly floured surface and cut out 4 x I 5cm circles with a round cutter (or use a bowl to help with this). Transfer to the baking sheets.
  3. Divide the sausage meat into 4 and with lightly floured hands mould each into a circle about I 2cm in diameter. Place in the middle of each pastry circle. Brush the pastry on the outside of the sausage meat with a little milk.
  4. Snip the prunes into small pieces with a pair of scissors and arrange on top of the sausage meat along with the walnuts.
  5. Quarter the apple, remove core then cut each quarter into 5 segments and arrange on top of the walnuts. Sprinkle with stilton.
  6. Cook in the oven for 20 — 25 minutes until golden and the sausage is cooked through.

Notes

California Bakery

Nutrition

  • Calories: N/A

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